SCD Lemon Curd
Prep:
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Cook:
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Ingredients
6 egg yolks beaten well
¾ cup honey
½ cup fresh squeezed lemon juice
½ cup (one stick) unsalted butter cut into small slices
1 TBSP grated lemon rind
dash salt, optional
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6 egg yolks beaten well
177 ml (255 grams) honey
120 ml fresh squeezed lemon juice
112 grams unsalted butter cut into small slices
1 TBSP (15 ml) grated lemon rind
dash salt, optional
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Strain beaten egg yolks through a sieve into a heavy saucepan.
- Add honey and lemon juice and stir to combine.
- Cook over low or medium-low heat, stirring constantly with a wooden spoon until mixture is thick and coats the back of the spoon.
- Remove from heat, stir till mixture cools a bit, and then stir in the butter pieces one at a time. Keep stirring all the while till all butter is mixed in.
- Stir in the grated zest and cool completely.
- Refrigerate, or if using in a tart, pour into tart shell and then put in the fridge.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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